Chocolate Cavity Maker Cake

This cake has made its appearance all over the web so I would not be surprised if you have either made it or a loved one of yours has. This recipe is one of the famous Smith family favorite cakes, and with a wedding in the family on the horizon I'm sure there will be many more wonderful years of baking and discovering ahead. So, this is for you Leah, a public congratulation on your upcoming nuptials to Julian. May you both be blessed with a marriage with the Lord at it’s center. I pray you will learn to have the patience of a saint, forgive and be forgiven wholeheartedly, share together the gift of peace and silence, and the joy of precious little feet running down the halls of your home. May you be reminded that the Lord will always carry you through every trial or struggle that may come your way. You are greatly loved my dear and I pray you see your prince charming as the man God has intended him to be. Congratulations!

Ingredients

• 1 (18.25 ounce) package dark chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup coffee flavored liqueur ( I have used hazelnut liqueur also)
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.